Photo of Millet Pilaf with Cranberries, Sweet Potatoes and Thyme by WW

Millet Pilaf with Cranberries, Sweet Potatoes and Thyme

Points® value
Total Time
42 min
12 min
30 min
If you haven't tried millet, give it a go. Toasting it before cooking brings out a delicious, nutty, almost popcorn-like flavour.


Uncooked millet

¾ cup(s)


2 cup(s)

Kosher salt

1½ tsp(s), divided

Olive oil

4 tsp(s), divided

Sweet potato

1 small, fresh, diced into 1/2-inch pieces

Uncooked scallions

¾ cup(s), sliced

Fresh thyme

2 tsp(s), fresh, chopped

Black pepper

¼ pinch(es), freshly ground, or to taste

Dried cranberries

¼ cup(s)


  1. Heat a large nonstick skillet over medium heat. Add millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes.
  2. Transfer millet to a medium saucepan. Add water and 1 teaspoon salt; bring to a boil. Reduce heat to low, simmer and cook until millet is tender, about 20 to 25 minutes.
  3. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add potatoes; cook, stirring frequently, until tender and lightly browned, about 5 minutes. Stir in scallions, thyme, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until scallions soften, about 1 minute.
  4. When millet is finished cooking, remove from heat and stir in cranberries; cover and let stand 5 minutes. Add millet and cranberries to skillet with potato mixture; stir. Add remaining 2 teaspoons oil and toss to mix and coat. Yields about 3/4 cup per serving.